Kansas City Strip Steak
Elevate your weeknight dinner or impress dinner guests with this classic Kansas City Strip Steak recipe, a true celebration of bold flavors and simple techniques. Featuring tender, 12-ounce cuts seasoned with a perfect blend of kosher salt, garlic powder, and freshly ground black pepper, these steaks are seared to perfection in a hot cast-iron skillet. Finished with a luxurious butter baste infused with fresh thyme and garlic, the result is a rich, golden-brown crust and a melt-in-your-mouth interior. Ready in just 25 minutes, including prep time, this restaurant-quality dish pairs beautifully with everything from creamy mashed potatoes to roasted asparagus. Whether served whole or sliced against the grain, this Kansas City Strip Steak promises gourmet flavor in every bite and is ideal for date nights, celebratory meals, or any occasion that calls for steakhouse perfection at home.
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Recipe Information
Ingredients
- 2 steaks (approximately 12 oz each) Kansas City strip steak
- 1 tablespoon Kosher salt
- 1 teaspoon Freshly ground black pepper
- 1 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 sprigs Fresh thyme
- 2 whole (smashed slightly) Garlic cloves
Instructions
Remove the Kansas City strip steaks from the refrigerator 30 minutes prior to cooking to allow them to come to room temperature.
Pat the steaks dry with paper towels and season both sides generously with kosher salt, freshly ground black pepper, and garlic powder.
Preheat a large cast-iron skillet or heavy-bottomed pan over medium-high heat for 3-4 minutes until very hot.
Add the olive oil to the hot skillet and swirl to coat the bottom. Carefully place the steaks in the skillet, leaving some space between them to ensure proper searing.
Sear the steaks for 3-4 minutes on one side without moving them, allowing a golden-brown crust to form.
Flip the steaks using tongs and cook for an additional 3-4 minutes on the other side for medium-rare. Adjust the cooking time based on your desired level of doneness.
Reduce the heat to medium and add the unsalted butter, fresh thyme sprigs, and smashed garlic cloves to the skillet.
Tilt the skillet slightly to pool the melted butter and use a spoon to baste the steaks continuously for 1-2 minutes, infusing them with the butter and aromatics.
Remove the steaks from the skillet and transfer them to a cutting board. Tent them loosely with aluminum foil and let them rest for 5-7 minutes before slicing, allowing the juices to redistribute.
Serve the Kansas City strip steaks whole or sliced against the grain for optimal tenderness, and enjoy with your favorite sides.
Nutrition Facts
Calories |
1846 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.4 g | 189% | |
| Saturated Fat | 59.2 g | 296% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 470 mg | 157% | |
| Sodium | 2034 mg | 88% | |
| Total Carbohydrate | 6.5 g | 2% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 0.1 g | ||
| Protein | 130.7 g | 261% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 80 mg | 6% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1625 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
